Cooking utensil



March 12, 1935. G. P. B ARTELS COOKING UTENSIL Filed Aug. 12, 1933 2Sheets-Sheet l 7 ivmw MM 7 ATTORNEY5 March 12, 1935. G. P. BARTELS1,994,268

. cooxms UTENSIL Filed Aug. 12, .93s 2 Sheets-Sheet 2 v INVENTOR. MCZuL442.10

BY V V 6.112., m @J 7)); 714m ATTORNEY} Patented ar. 12, 1935 nan.

Gustav lPaul Bartels, New Orleans, La. .hpplication August 12, 1933, SeNo. coarse a a (or. 5341) The present invention relates generally toFigure 6 is a detail view in horizontal section cooking utensils andmore particularly to the. showing the manner in which the sliding clamptype of cooking utensils known as French fryis adjustably interconnectedwith the therers, in which the food forming material is immometer.

5 mersed in the hot cooking oil or other hot liquid Referring to thedrawings, it will be seen that 5 fat, with which the cooking vessel issupplied in the cooking utensil embodying the present ina suitablequantity. vention includes an outer vessel designated gen- The bestresults are achieved by maintaining erally at -1 and made up of a bottom2 and an the temperature of the hot cooking oil at a preouter or sidewall 3 which may have a slight determined degree, inasmuch as by thispractice taper, that is, it inclines outwardly and upward- 10 the foodmaterial which has been placed in the ly. The upper portion of the sidewall 3 is vessel is cooked uniformly, and the whole of the flangedoutwardly and upwardly, this flanged food made more attractive to thepalate. formation consisting of a horizontal outwardly Diflerent foodmaterials are cooked at diiferextending flange 4 and a substantiallyvertical ent temperatures, and it is essential to the atupwardlyextending flange 5. The flanged 15 tainment of such best results that aproportioned formation provides an enlarged space at the top temperaturebe maintained during the time that of the vessel to take care of theexpansion of the a particular variety of food material is being hotliquid in the vessel and to avoid overflow of cooked. the same. The sidewall 3 is provided with a My invention resides in an improvement indechannel 6 in a portion thereof and preferably 2( vices of this class,in which the vessel is specially in that portion located diametricallyopposite to constructed for the accommodation and support a handle 7with which the outer vessel is proof a thermometer, the bulb of whichissubmerged vided; The channel 6 opens inwardly so as to and the scale ofwhich is exposed for convenient communicate freely with the interior ofthe outer reading. When the desired temperature is indivessel and itextends from a point near the bottom 25 cated, the food material isplunged into the hot of the vessel up through the horizontal flange 4.oil or fat and retained therein for the length of At the lower end ofthe channel a shelf-like structlme necessary to properly cook the same.It ture 8 is formed. Preferably, the bottom 6 of may then be withdrawn,or replaced by,,.another the channel is coincident with the portion ofbatch,- and so on, with the assurance that all the vertical flange 5disposed above the same. 30.

of the food formed in one or a succession of This channel 6 may beformed by displacing the batches will be cooked in a uniform condition.metal of the side wall 3 and horizontal flange 4 Other objects andadvantages reside in certain outwardly but preferably it is formed bycutting novel features of the construction, arrangement away a portionof the side wall 3 and a portion and combination of parts which will behereinofthe horizontal flange 4 and attaching a chan- 35 after morefully described and particularly pointnel forming member 9 to the sidewall 3 and to ed out in the appended claims, reference being thehorizontal and vertical flanges 4 and 5 by bad to the accompanyingdrawings, forming a welding, soldering, or theilike. In the construcpartof this specification, and in which: tion illustrated the channelforming member 9 Figure 1 is a perspective view showing a cookhasmarginal flanges 10 which overlap and are 40 ing utensil embodying thepresent invention; welded or otherwise suitably secured to portionsFigure 2 is a view in transverse vertical secof the outer vessel. Thechannel is adapted to ion a en on e of Figure receive a thermometer 14with the lower end of Figure 3 is a fragmentary view taken on line theflanged metal backing plate 15 of the ther- 33 of Fi ure 2 and showinthe utensil partly mometer resting on the shelf a and the back of 45 intop plan and partly in horizontal section, the the plate 15 restingagainst the bottom 6' of the thermometer being removed for the sake ofilluschannel and the portion of the flange 5 located tration; above thechannel.

Fi re 4: is a view in elevation looking toward The parallel side flangesor edges of the plate the portion of the outer vessel provided with the15, upon which the tube 16 of the thermometer channel, parts beingbroken away and parts beis carried, are grooved for the reception of theing shown in section for the sake of illustration; inturned ends of aU-shaped sliding clamp 1'7,

Figure 5 isa group view in perspective showing having formed upon theback of the latter a the outer vessel'and its channel forming memberhook or spring-finger 18. The latter is adapted 5 prior to assembly; and1 to take over the rim of the vessel at the rear of the channel, and byfrictional engagement support the thermometer 14 in a firm andrelatively fixed position in the vessel. The sliding clamp 17, may beadjusted longitudinally upon the plate 15, to adapt it to vessels ofdifferent depths. An insulating handle 19, may be attached to the upperend of the metal plate 15 of the thermometer, if desired, forconvenience.

A basket 20, having a perforated bottom and a perforated side wall, isintended to be used in connection with the vessel, and the basket 20will be provided with a handle 21, by means of which the basket may beinserted in the vessel, and withdrawn therefrom. The bottom of thebasket 20 is provided with a plurality of embossments 22, which serve tosupport the basket above the bottom of the utensil, to permit a freecirculation of the liquid fat.

The thermometer 14 lies entirely within the channel and flush with oroutside of the inner surface of the wall 'of the vessel, and in suchposition that the basket may be inserted in and removed from the vesselwithout interference.

The exposed scale of the thermometer is clearly visible, and thetemperature of the hot cookin oil or liquid fat in the vessel may beascertained at a glance, and the heat easily regulated in proportion tothe requirements of the particular food material which it is desired tosubject to the cooking operation.

The constructions shown and described illustrate how the invention maybe embodied, but it is to be understood that the constructions have beenselected merely for the sake of example and that various changes in thesize, shape and arrangement of the parts may be made without departingfrom the spirit of the invention or the scope of the subjoined claims.

The invention claimed is:

1. A cooking utensil comprising a vessel having its side wall formedwith an inwardly opening channel communicating substantially throughoutits length with the interior of the vessel and adapted. to receive andcontain entirely within its confines a thermometer and expose the sameto the temperature of the contents of the vessel, said channel beingopen at its upper end to provide for ready reading of the thermometerwhile it is in position in said channel.

2. A cooking utensil comprising a vessel provided with a bottom and aside wall and having its side wall flanged outwardly and then upwardlyat its upper end to provide an expansion space, the side wall having avertical channel extending through the outwardly disposed flange andterminating in a shelf adjacent the bottom of the receptacle, saidchannel opening inwardly and communicating with the interior of thevessel= whereby it is adapted to receive a thermometer and expose thesame to the temperature of the contents of the vessel, the portion ofthe upwardly extending flange above said channel being adapted to engagethe thermometer and to aid in holding it in position.

3. A cooking utensil comprising a vessel provided with a bottom and aside wall, said side wall having a portion provided with a channellocated outside of the confines of the side wall and opening inwardly tocommunicate freely with the interior of the vessel and also (open at itstop so as to be adapted to receive and contain entirely within itsconfines a thermometer.

4. In a cooking utensil having a removable inner basket, an outer vesselprovided with a bottom and a side wall, said side wall having a portionprovided with a channel located outward of the confines of the side walland opening inwardly to communicate freely with the interior of thevessel and also open at its top so as to be adapted to receive andcontain entirely within its confines a thermometer, whereby said basketmay be positioned within and removed from a vessel without interferingwith the thermometer placed in said channel.

5. A cooking utensil comprising a vessel having its side wall formedwith an inwardly opening channel communicating with the interior of thevessel and adapted to receive and contain entirely within its confines athermometer.

6. A cooking utensil comprising a vessel made up of a bottom and a sidewa11, said side wall having a portion cut away and a channel formingmember positioned on the outside of the vessel and secured to themargins of the cut away portions to define a channel opening inwardlyand communicating with the interior of the vessel, said channel adaptedto receive and contain entirely within its confines a thermometer.

, 7 A cooking utensil comprising a vessel made up of a bottom and a sidewall, the upper portion of the side wall being flanged outwardly andthen upwardly, said side wall and said outwardly extending flange havinga portion cut away and a channel forming member disposed outwardly ofthe vessel and having portions overlapping the margins of the cut-outsof the side wall and horizontal flange and secured thereto to provide achannel opening to and. communicating with the interior of the vesseland also open at its upper end.

8. A cooking utensil comprising an outer vessel made up of a bottom anda side wall, said side wall having means coacting therewith to form awell disposed outside of but communicating with the interior of theouter vessel and open at its top whereby it is adapted toreceive,support and contain entirely within its confines a thermometer andexpose the latter to the temperature of the interior of the outervessel.

9. In a cooking utensil having a removable inner basket, an outer vesselmade up of a bottom and a side wall, said side wall having meanscoasting therewith to form a well disposed outside of but communicatingwith the interior of the outer vessel and open at its top whereby it isadapted to receive and support a thermometer and expose the latter tothe temperature of the interior of the outer vessel, without interferingwith the removability of said inner basket.

GUSTAV PAUL BARTELS.

